Pastis-marinated Chèvre

1. Cut 1 log (10 oz.) fresh chèvre (goat) cheese crosswise into 1/2-inch-thick slices. Fit slices into a 2-cup jar with an airtight lid. Add 5 teaspoons herbes de provence (or 1 teaspoon each fennel seed and dried basil, rosemary, sage, and thyme), 2 tablespoons pastis, and 3/4 cup extra-virgin o...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network